High Protein Roasted Eggplant with Tahini Sauce
Elevate your weeknight meals with this High Protein Roasted Eggplant with Tahini Sauce, a wholesome and vibrant dish that’s as flavorful as it is nutritious. Tender, golden-brown roasted eggplant slices form the perfect base, while protein-packed chickpeas add a satisfying heartiness. The homemade tahini sauce, blended with zesty lemon juice and aromatic garlic, brings a creamy, tangy finish that ties everything together. Garnished with fresh parsley, this recipe is as visually stunning as it is appetizing. Ready in under an hour, this plant-based, gluten-free meal is perfect for anyone looking for a healthy, high-protein, and easy-to-make dinner option. Whether you’re a seasoned cook or a beginner in the kitchen, this dish delivers bold flavors and nourishing ingredients with minimal effort!
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Ingredients
- 2 large Eggplants
- 1 cup Chickpeas (canned or cooked)
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Tahini
- 2 tablespoons Lemon juice
- 2 Garlic cloves (minced)
- 3 tablespoons Warm water
- 2 tablespoons Fresh parsley (chopped)
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Cut the eggplants lengthwise into 1/2-inch thick slices.
Step 3
Arrange the eggplant slices on a baking sheet lined with parchment paper.
Step 4
Drizzle 2 tablespoons of olive oil over the eggplant slices and sprinkle with garlic powder, salt, and black pepper.
Step 5
Roast the eggplants in the preheated oven for 30-35 minutes, flipping halfway, until they are golden brown and tender.
Step 6
While the eggplants are roasting, prepare the tahini sauce. In a bowl, whisk together the tahini, lemon juice, minced garlic, remaining 1 tablespoon olive oil, and 3 tablespoons of warm water until smooth and creamy. Adjust the consistency with more water if needed. Season with additional salt to taste.
Step 7
Drain and rinse the chickpeas if using canned. In a small saucepan, warm the chickpeas over medium heat for about 5 minutes, stirring occasionally.
Step 8
Once the eggplants are roasted, transfer them to a serving platter.
Step 9
Top with warmed chickpeas and drizzle generously with tahini sauce.
Step 10
Garnish with chopped fresh parsley before serving.
Nutrition Facts
| Serving size | (1395.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1804.9 |
| Total Fat 122.3g | 0% |
| Saturated Fat 19.2g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3478.1mg | 0% |
| Total Carbohydrate 138.5g | 0% |
| Dietary Fiber 58.6g | 0% |
| Total Sugars 38.5g | |
| Protein 55.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 9504.2mg | 0% |
| Iron 42867.4mg | 0% |
| Potassium 3377.4mg | 0% |
Source of Calories